Sue's Lump Crabmeat St. Martin

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/4 lb butter
• 1/4 cup onion, chopped
• 1/4 cup celery, chopped
• 1/4 cup green onion, chopped
• 1 tablespoon garlic, diced
• 2 tablespoons flour
• 3 1/2 cups hot whipping cream
• 1 ounce dry wine
• 1 tablespoon lemon juice
• 1 dash hot pepper sauce
• 1/4 cup parmesan cheese, grated
• salt, to taste
• cayenne pepper, to taste
• 1/4 cup red bell pepper, diced
• 1 lb lump crabmeat
• 1/4 cup parsley, chopped

Recipe

• 1 in a 2-quart heavy bottom sauce pan, melt butter over med-high heat.
• 2 add onions, celery, green onions, and garlic. saute 3-5 minutes, or until vegetables are wilted. be careful not to brown vegetables.
• 3 sprinkle in flour, blending well into mixture.
• 4 using a wire whip, whisk hot cream into sauce pan stirring constantly until thick cream sauce is achieved.
• 5 reduce heat to simmer and add wine, lemon juice and hot sauce.
• 6 add parmesan cheese, stirring constantly so mixture will not scorch.
• 7 season to taste using salt and cayenne pepper.
• 8 add red bell pepper for color.
• 9 if mixture becomes too thick, add a small amount of whipping cream. remove from heat, and gently fold in lump crabmeat.
• 10 place in souffle ramekins, garnish with freshly chopped parsley, and serve with garlic croutons.